Recipe: Turkey Cakes

Chef Bobby Stearns from Ophelia’s Restaurant & Inn is here with a Thanksgiving day leftover idea.

Turkey Cakes

2 cups pulled turkey (small pieces)

2 cups leftover fully cooked Stuffing

1 egg (beaten)

¼ cup chopped scallions

½ cup Mayo

1 Tsp. salt

1 Tsp. pepper

Combine all ingredients in large mixing bowl, mix together with hands until well blended. Mix should be a little wet but still dry enough to form small patties. With 2 ounce scoop, scoop cake mix and form small patties. Heat medium sauté pan with one tbs. vegetable oil until pan is hot. Place cakes in pan and cook about 4 mins on each side or until golden brown. Finish with small drop of leftover cranberry sauce on top of cakes for a nice sweet touch to go with the savory cakes.